in Heverlee – Belgium

EST in Heverlee sits quietly just outside Leuven, nestled in a beautifully restored former Jesuit farmstead. The building has long been a familiar destination for food lovers; for decades it housed Arenberg, the well‑known restaurant of chef Lieven Demeestere. Today, the historic walls hold a new chapter. The next generation has stepped in: Abel Demeestere and his partner Laurence De Smet have transformed the place into EST, carrying forward the heritage while shaping it with their own vision.
Both chefs come with remarkable backgrounds. Before opening EST, Abel spent years honing his craft at Hof van Cleve and later at Sir Kwinten, while Laurence built her reputation as sous‑chef at Hof van Cleve. Both were awarded the title of First Cook of Belgium, a distinction that speaks to their technical mastery and ambition. Their story gives EST a sense of continuity and renewal at the same time, a blend of family tradition and fresh energy.

For a restaurant that has been open only a few months, the level they are already operating at is impressive. It feels like they are instantly playing in Michelin‑star territory. If they continue on this trajectory, Leuven might well have a two‑star destination in just a few years.

One of the strongest impressions from my visit was the flexibility of the kitchen. One of my dining companions has an oyster allergy; the oyster course was replaced effortlessly with a dish built around Scottish salmon. This was not a quick backup solution, but a beautifully executed creation that, in our table’s unanimous opinion, even surpassed the original oyster preparation. The same happened with the main course: a preference for fish instead of meat resulted in a superb plate built around skate wing. Every adjustment arrived with the same level of care and finesse as the rest of the menu, and this flexibility was deeply appreciated.

The four opening bites set the tone for the lunch. Each was crafted with precision, though the langoustine consommé, lifted by notes of lemongrass and ginger, stood out as a highlight. The oyster‑based starter that followed was, for me, the least convincing dish of the experience and left some room for refinement. But from that point on, the menu regained its upward momentum. Dish after dish delivered clarity, balance and confidence, continuing the high standard established at the beginning.

And then came dessert. Built around Doyenné pear and chocolate, it was already delightful, but the mention of Madagascan pepper piqued my curiosity. The effect was extraordinary: the pepper brought lift, warmth and a subtle aromatic glow that transformed the dish into something memorable. I found myself thinking only one thing: I want more.

EST may be new, but nothing about the experience feels uncertain. The setting carries history, the chefs carry pedigree, and the meal carries promise. If this is their starting point, the future for EST in Heverlee looks exceptionally bright.

Chef: Abel Demeestere and Laurence De Smet
Date of visit: February 7th 2026
Website: https://www.restaurant-est.be
Gault & Millau: 15